Directions

2.
While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.

3.
Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.

4.
Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that havent opened after 5 minutes.)

5.
Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt.

Reviews

Yes, best made with Bumblebee fancy white clams, I was in the mood for this dish but did not have time to go out and shop, I always stock this in my pantry for this purpose or use it as a base for other seafood dishes,

swisshg

27 DEC, 2017

Simply delicious, I would cook and serve this in my upscale restaurant anytime